Oh, I'm still inspired by this site. So much info and expertise. Now to the subject.
I have traditionally used beer rather than water as the main liquid in my pizza crust for Chicago Style Pizza. Finding this site gave me some ideas to improve my old recipe. The last two Friday nights, and again this Friday night, I made a pie. Tonights, however, was by far the best.
Rather than beer, I used water, mainly because there was no beer in the house. The crust was absolutely the best of the three. Here's the rundown:
Thickness Factor .13
Olive oil 2%
Corn Oil 16%
Cream of Tartar 1%
Yellow Food Coloring .75%
Baked on the bottom shelf at 450, rotated 180 degrees after 12 minutes, and baked an additional 10 minutes.
I made the dough a day ahead, mixing only 2 minutes tops on "stir" in the Kitchenaid (thanks Randy for the tip!). Let it rise in the oven with the light on for a few hours. Punched it down slightly, oiled and bagged it, and put it in the fridge. Took it out about 4 this afternoon, let it relax for 2 hours. Put it into a 14" deep x 1-1/2" pan, forked the dough, basted lightly with EVOO, placed slices of provolone and mozz to cover, made a 14" diameter x 1/8" thick Bob Evans Italian Sausage patty, flipped onto the pizza and trimmed.
For the top, my case of 6 IN 1's arrived today, so I popped one open, drained, added 2 crushed garlic cloves, 1T+ Basil, 1T+ Oregano, 1T+ Fennel, 1t Kosher Salt. Those 6 IN 1 tomatoes are really the best. A close second that I've used in the past is Dei Fratelli, that I picked up at Wally World in the past.
Sorry no pics. Burned my camera trigger finger taking the pie out of the oven. Besides, it pretty much looked like the pics I posted before.
The crust was flavorful, light, and very biscuit-like. My wife just kept oohing and ahhing the whole time we enjoyed dinner.